Ingredients
Salsa Rosa Ingredients
1 Punnet cherry tomatoes
1 Green chili
Pinch of sea salt
Oil
Tuna Tartare
300g Diced yellowfin tuna
2bls Salsa rosa
1 tbsp Chilli oil
1 tbs Good quality olive oil
Pinch of sea salt
Cracked black pepper
1 tbs Rinsed capers
10 Leaves of fried basil (heat vegetable oil to 180c and fry leaves till crisp)
8 Slices of thinly sliced sourdough crostini
Instructions
CROSTINI:
To make the crostini, take a day-old loaf of sourdough bread and slice as thin as you can with a bread knife. Preheat the oven to 150c, bake on baking paper with a drizzle of olive oil and sea salt until crisp (about 10 minutes).
TO ASSEMBLE:
Take the tuna in a bowl, add all ingredients, and mix gently yet thoroughly, check and season to taste and adjust accordingly, some love chilli some don’t! Serve with crostini on the side.